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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Issue Information

TRENDS IN FOOD SCIENCE AND TECHNOLOGY
Year:2007 | Volume:18 | Issue:6|Papers Count:1

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فارسی Version

Title:

FACTORS INFLUENCING RHEOLOGICAL AND TEXTURAL QUALITIES IN CHOCOLATE

Author(s):

AFOAKWA E.O. | PATERSON A. | FOWLER M.

Journal:

TRENDS IN FOOD SCIENCE AND TECHNOLOGY

Issue Info:

Year:
2007
Volume:
18
Issue:
6
Pages:
290-298

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Scientific Information Database

ISSN: 2588-4824

Journal Issue Information

TRENDS IN FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:18 | Issue:6|Papers Count:1

TRENDS IN FOOD SCIENCE AND TECHNOLOGY
Year:2007 | Volume:18 | Issue:6|Papers Count:1